Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Whenever I read that, I hear The Clash singing, "Oh, oh, Sandinista!"
Anyhow. I made a glaze with pineapple juice, brown sugar, and Jamaican jerk seasoning. Scored the outside and painted the glaze on, then painted every 20 minutes thereafter. I used the oven at 350* instead of the BGE because the game was on and I didn’t want to run outside to baste it every 20 minutes. Cooked to 160* internal. The pictures tell the rest.
This is the best ham I’ve ever eaten. It’s not even close.
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Mosca Without a doubt it was one of the most flavorful hams I've ever tasted! Im curious to try Mangalitsa ribs now. I want to see how they stack up against some of the other heritage breeds I've had.
I got it at Allen Brothers, last spring, and held it in the freezer until last week. It’s a Mangalitsa ham: https://www.dartagnan.com/mangalica-...tage-pork.html . It’s seasonal in a way I don’t remember right now; sometimes you can get it, and sometimes you can’t.
This is by far the best ham I’ve ever eaten. The meat is deeply flavorful, and the skin is crackly and fatty. It’s beautiful.
Thanks much for that info! Then my question becomes, in your view, how much of the greatness do you ascribe to the inherent quality of the ham, and how much to the way you prepared it? If one can even make such a distinction. No pressure.
It’s the ham. I’ve made hams before. This is different. Look at it; it looks like brisket, it’s that deep red. If anything, I overcooked it, and it’s still outrageous. I can’t stop picking at it. It’s sliced up in a bag in the fridge. I had a ham omelet for breakfast, a ham sandwich for lunch, and ham for dinner. I’m having ham tomorrow. It’s like ham brisket, with ham brisket burnt ends.
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